Top restaurant trends of 2011
As the year comes to an end, it's a time many choose to look back. It's always interesting to get a view of the year as a whole, and see how trends relate to one another. It's one of the unique experiences that our concept of history provides, is the opportunity to see the progression of ideas in hindsight and attempt to apply their development to our ideas of what the future holds.
The year of 2011 was a year that showed great change, even though during the time it didn't seem the food service industry changed very much. These are some of the biggest trends in restaurant in 2011
Going beyond the storefront
Food trucks really seemed to come into their own this past year. The convenience of a typical street vendor was combined with fully stocked trucks filled with professional restaurant equipment. The addition of qualified and talented chefs to the mix made this the year of the food truck.
Local and sustainable food
The internet has allowed issues to become more visible and by doing so, the difficulties farmers face has become more public and therefore resulted in a huge increase in restaurants focusing on locally and sustainably sourced foods. Many walk in coolers are being filled with vegetables that are in season and from a farm that many diners could drive to.
Healthy options
With the increasing focus on the national obesity epidemic, popular dishes have focused on fresher and healthier ingredients, and many restaurants have adjusted menus as a whole to be more health friendly. Schools especially have focused on improving their offerings.
The rise of the foodie
The rise of the foodie is perhaps the most important trend for potential restaurant owners, as these are the customers that will become the staunchest supporters or the most vitriolic detractors. The easy communication that the internet provides can help with recommendations and a community to share ideas and preferences. Kid's menus have even begun to shift to appeal to these diners, replacing typical chicken finger offerings with smaller portioned versions of adult aimed entrees.